Beef Casserole

[bananaskin123]

Decided to make the above for the freezer. Recipe said cook on stove for 2 1/2 hours with lid but not completely covered. I brought it up to boil and then transferred to cook in the oven at fan 140 degs. Its been in an hour and a half, smells really good but the sauce is quite thin. I've moved the lid slightly so its not full on and hoping that will thicken the sauce. Think this will work? I suppose if I'm freezing it it might thicken up when its reheated. Any advice greatly appreciated.

[TheQueef]

A spoon of flour and lid ajar should do it if it has another hour.

[sproutsandparsnips]

If it is still thin after defrosting I would mix a bit of cornflour with water and stir it in. That will avoid any lumps.

[pastabest]

It's still got an hour of cooking time left to go, but even so you aren't cooking it on the stove so it won't be reducing in the same way (although I always think it tastes better done in the oven so would do the same).

It might need a bit of cornflour at the end to thicken it.

[handbagsatdawn33]

I'd leave it as it is, & after defrosting thicken with cornflour mixed with water if necessary.
Don't put neat flour/cornflour in it - it will go lumpy.

[Chelsea26]

Or chuck in some gravy granules if you have any

[GreyishDays]

I’d put some cornflour in a very little cold water. Then add some casserole sauce to it in a pan, bring to the boil and then chuck back in the casserole.

[TheQueef]

The problem I have with granules is the salt, always too much.
I've seen a tub of McDougall thickening granules I intend to try, anyone used those?

[GreyishDays]

I think they’re just the beginnings of a roux, so fat and flour together. Should work well I guess?

[TheSandgroper]

Lid off as instructed allows for evaporation/reduction which you aren’t doing so expect the thin liquid. A roux or cornflour will help.

I don’t do gluten so for my casseroles, I use loads of veges and then whizz or mash half of them just before serving. It works quite well.